Pâté Chinois (Shepherd’s Pie)
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Pâté Chinois (Shepherd’s Pie)
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Pâté Chinois (Shepherd’s Pie)

Preparation
20 MIN
Cooking
1 H
Servings
4
Freezes

Ingredients

Preparation

  1. In a large pot of salted water, cook the potatoes until they are very tender. Drain.
  2. With a masher, coarsely crush the potatoes with at least 30 ml (2 tablespoons) of butter. With an electric mixer, purée with the milk. Season with salt and pepper. Set aside.
  3. With the rack in the middle position, preheat the oven to 190 °C (375 °F).
  4. In a large skillet, brown the onion in the remaining butter. Add the meat and cook until golden brown. Season with salt and pepper. Remove from the heat.
  5. Lightly press the meat at the bottom of a 20-cm (8-inch) square baking dish. Cover with the corn and the mashed potatoes. Sprinkle with paprika and parsley.
  6. Bake for about 30 minutes. Finish cooking under the broiler. Let cool for 10 minutes.

Note

This recipe doubles easily and freezes well.

Comments

  1. Too liquid.

  2. good old days recipe - I love to make it a day ahead because I find the flavors mesh so well overnight.

  3. one of the best I have ever made. Creamy potatoes and good taste to it

  4. I think I would add some more herbs for taste but it sounds great and will try it.

  5. I'm not usually big on shepherd's pie, but this one is delicious!

  6. This is one of the average recipes that I have found on this site. I find it lacks taste and sometimes it does not hold very well.

  7. Good

  8. My mother always made this dish for us kids and we loved it! I still love it now and so do my children and some of their children! The only change I make is I add fresh thyme to the meat mixture and I mash my potatoes with yogurt instead of milk. Delicious!

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